"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
1 Package Cornbread Mix 1/2 Cup Onion 1/2 Cup Chopped Celery 1/3 Cup Oleo 2 Beaten Eggs 1 Teaspoon Poultry Seasonings 1/2 Teaspoon Black Pepper 1 1/4 Cup Chicken Broth
Bake cornbread according to box mix directions and crumble. In large fry pan saute onion and celery in oleo. Combine remaining ingredients with onion/celery mixture and add to cornbread. Place in 9x13 baking pan, dot with oleo. Bake at 350 degrees for 20 minutes or until set.
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